Name: Gluten-free cinnamon swirl loaf
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 8
Ingredients: Cinnamon swirl loaf; 1 1/2 cup Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting; 1/2 cup buckwheat flour; 3 teaspoon gluten-free baking powder; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1/4 cup caster sugar, plus 1 ½ tbsp extra; 1 cup reduced-fat milk; 1/2 cup vegetable oil; 2 teaspoon cinnamon; 1 cup pure icing sugar, sifted; 20 gram butter, softened; 1 tablespoon boiling water

Gluten-free cinnamon swirl loaf

This sweet, spiced cinnamon swirl loaf makes the perfect morning or afternoon tea - sweet, buttery and delicious.

Serves 8

Prep

15M

Cook

1H 20M

Total

1H 35M

Ingredients

Cinnamon swirl loaf

1 1/2 cup Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting

1/2 cup buckwheat flour

3 teaspoon gluten-free baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1/4 cup caster sugar, plus 1 ½ tbsp extra

1 cup reduced-fat milk

1/2 cup vegetable oil

2 teaspoon cinnamon

1 cup pure icing sugar, sifted

20 gram butter, softened

1 tablespoon boiling water

Method

Cinnamon swirl loaf

1.Preheat oven to moderately slow, 160C. Lightly grease a 10x20cm loaf pan.

2.Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.

3.In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Set aside 5 minutes.

4.Dust a sheet of baking paper with gluten-free flour. Spread dough to a 20 x 25cm rectangle. In a small bowl mix extra sugar and cinnamon. Sprinkle evenly over dough.

5.Roll up from one long side, using the baking paper to guide and a long palette knife to help roll dough and enclose filling. Trim baking paper and transfer to pan.

6.Bake 1 hour and 20 minutes, covering with foil if over browning. Cool in pan 10 minutes before transferring to a wire rack to cool completely.

7.In a small bowl, combine icing sugar, butter and boiling water, stirring with a wooden spoon until smooth. Drizzle icing over cooled bread. Serve sliced.